Sausage and Peppers is one of those tried-and-true dishes that somehow manages to feel both hearty and fuss-free. It’s the kind of dinner you whip up when you’re short on time, low on patience, and still want something that’ll make the whole house smell amazing. This easy sausage and peppers skillet brings together savory sausage, vibrant bell peppers, and tender onions into a flavorful, colorful meal ready in just 30 minutes.
Whether you’re feeding a crowd or just trying to win dinner with the picky eaters at home, this dish delivers. Plus, the keyword “sausage and peppers” isn’t just in the title—it’s the star of the skillet, the flavor hero, and the reason you’ll make this again and again. Let’s get into the why, what, and how.
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What is Sausage and Peppers?
Sausage and Peppers is an Italian-American comfort food classic that typically involves pan-seared sausage, bell peppers, and onions. It’s savory, colorful, and endlessly customizable. You can serve it over rice, pasta, tucked into hoagie rolls, or just eat it straight out of the skillet with a fork (no judgment).
While it might sound like something reserved for a street fair or a family cookout, this dish is a weeknight winner too. The beauty lies in the simplicity: minimal ingredients, maximum flavor, and barely any cleanup. Whether you go spicy with andouille or keep it mild with kielbasa or Italian sausage, it’s one of those meals that feel like more effort than it really is.
Reasons to Try Sausage and Peppers
First off—hello, it’s ready in 30 minutes. That alone deserves applause from any tired parent, overworked professional, or hungry human. But what really seals the deal? Sausage and Peppers is packed with protein and bold flavors, without relying on heavy sauces or complicated steps. You can toss in whatever veggies you’ve got lounging in your crisper drawer (zucchini, mushrooms, even broccoli).
It’s a solid “clean out the fridge” kind of meal. And since it’s naturally gluten-free and low in carbs, it also fits into various dietary preferences. Bonus points: kids usually dig it (it’s colorful but not “weird”), and leftovers reheat like a dream. Honestly, what’s not to love?
Ingredients Needed to Make Sausage and Peppers
- 2 tablespoons olive oil, divided
- 12 to 14 ounces andouille sausage, sliced into ⅛-¼ inch rounds
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 teaspoon Italian seasoning
- 4 garlic cloves, minced or pressed
- Salt and freshly ground black pepper, to taste
- ½ teaspoon red pepper flakes (optional)
- Sliced green onion, for garnish
- Chopped fresh parsley or basil, for garnish
Instructions to Make Sausage and Peppers
Making sausage and peppers is wonderfully simple, but following a detailed step-by-step approach can take it from good to great. Whether it’s your first time cooking this dish or you’re just looking for some fresh tips, this guide will walk you through each step with clarity and confidence—no guesswork, no stress. Let’s get cooking.
Step 1: Prepare and Slice Your Ingredients
Before you even turn on the stove, take a moment to get everything prepped. Slice your sausage into thin, even rounds—about ⅛ to ¼ inch thick. This helps them cook quickly and brown evenly. Then, thinly slice your bell peppers (red, yellow, or any combo you love) and onion into strips.
Pro Tip: If you’re not sure how to safely and quickly prep your produce, check out our vegetable preparation tips for safe slicing techniques and knife basics. Having everything ready before you cook (aka “mise en place”) makes the whole process smoother.
Step 2: Brown the Sausage
Heat one tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering (but not smoking), add your sliced sausage in a single layer. Let it cook for 5 to 6 minutes, turning occasionally to get a nice golden-brown color on all sides.
This step isn’t just about cooking the sausage—it’s about building flavor. The bits left behind in the skillet (called “fond”) are flavor gold, and you’ll be using them in the next steps.
If you’re using a leaner sausage like turkey or chicken, consider reading our guide to lean protein swaps to make sure you’re not sacrificing flavor.
Once browned, remove the sausage and set it aside on a plate. You’ll bring it back into the skillet later.
Step 3: Sauté the Peppers and Onions
Turn the heat up to medium-high and drizzle in the remaining tablespoon of olive oil. Add your sliced bell peppers and onions to the skillet and sprinkle them with Italian seasoning.
Let the vegetables cook for about 4 to 5 minutes, stirring occasionally. You’re aiming for “crisp-tender”—they should soften just enough to be fork-friendly but still hold their shape and vibrant color.
Want to experiment? You can toss in extras like mushrooms or zucchini. For inspiration, check out our ground turkey and zucchini skillet for more veggie-forward ideas.
Step 4: Add Garlic and Seasonings
Once your peppers and onions are just about there, stir in the minced garlic. Let it cook for one more minute, just until fragrant. Garlic burns quickly, so keep it moving in the pan.
Now’s the time to season with salt and freshly ground black pepper to taste. If you love a little heat, sprinkle in some red pepper flakes—totally optional but totally delicious.
Step 5: Return the Sausage to the Skillet
Slide your browned sausage back into the skillet, stirring to mix everything together. Let it all cook for another minute or two—just long enough for the sausage to reheat and soak in some of those garlicky veggie juices.
At this stage, your kitchen will smell like you’ve been cooking all day (even though it’s only been 20 minutes).
Step 6: Taste and Adjust
This is your chance to taste and tweak. Need more salt? Craving extra spice? Want to brighten it up with a splash of lemon juice or a dash of balsamic? Go for it.
You can even drizzle a little olive oil over the top for richness or toss in a handful of fresh spinach for a quick veggie boost—think of this dish as your canvas.
Step 7: Garnish and Serve
Just before serving, garnish with sliced green onions and a handful of chopped parsley or fresh basil. This adds color, freshness, and a little wow factor to your skillet.
Want to turn this into a full meal? Serve it over fluffy high-protein garlic fried rice, buttered noodles, or stuff it into toasted hoagie rolls for a sausage and pepper sandwich you’ll dream about later.
What to Serve with Sausage and Peppers
This dish is super versatile, so you’ve got options. Serve it over fluffy white rice, buttered noodles, or creamy polenta. Want to keep things low-carb? Pile it onto cauliflower rice or zucchini noodles. Craving comfort? Stuff it into a crusty hoagie roll, top with provolone, and broil for a few minutes—Sausage and Pepper Sandwiches for the win. It also pairs beautifully with a side salad or a veggie dish like High-Protein Caprese Pasta Salad or even these Southwestern Ground Beef Sweet Potato Skillets for a heartier spread.
Key Tips for Making Sausage and Peppers
- Don’t overcrowd the skillet when browning sausage—you want caramelization, not steam.
- Use a mix of bell peppers for sweetness and visual appeal.
- Spice it up with chorizo or hot Italian sausage if you’re into heat.
- Garlic should go in at the end to avoid burning.
- Feel free to add mushrooms or zucchini for more veggies.
- Slice the sausage evenly so it cooks at the same rate.
- Don’t skip the garnish—it really brightens up the flavor.
- This dish is fantastic on the grill with a slotted skillet.
Storage and Reheating Tips for Sausage and Peppers
Got leftovers? Lucky you. Store sausage and peppers in an airtight container in the fridge for up to 4 days. To reheat, toss it back into a skillet over medium heat until warm, or microwave in 30-second bursts. If the dish seems dry, add a splash of broth or water before heating. Want to freeze it? Go for it—just note that bell peppers can get a little soft after freezing. Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating. It’s a great meal prep option, and it makes for killer lunches the next day.
FAQs
Can I make sausage and peppers ahead of time?
Yes! This recipe is great for meal prep. Just reheat before serving.
What’s the best sausage to use?
Totally up to you. Andouille adds heat, kielbasa is smoky, and sweet Italian sausage is milder.
Can I make this vegetarian?
You could swap in plant-based sausage and still enjoy the flavor. Just keep the seasonings bold.
Is this recipe spicy?
Only if you add red pepper flakes or use spicy sausage. It’s easy to control the heat.
Final Thoughts
Sausage and Peppers is a fast, flavorful dinner that doesn’t ask for much—but gives a lot in return. It’s savory, colorful, family-approved, and seriously easy to pull off. Whether you’re cooking for two or feeding a full house, this recipe delivers every single time. Try it once, and you’ll see why it’s a favorite. And if you’re craving more skillet magic, check out our Italian Sausage and White Bean Soup for another weeknight winner.
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PrintSausage and Peppers Skillet: Quick Dinner with Big Flavor
Full of savory sliced sausage, colorful bell peppers, onions, and spices, this sausage, peppers, and onions skillet meal is the ultimate quick dinner option that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Servings: 4
- Category: Main
- Method: Skillet
- Cuisine: American
Ingredients
- 2 tablespoons olive oil, divided
- 12 to 14 ounces andouille sausage, cut into thin rounds, between ⅛-inch and ¼-inch thickness
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 small yellow onion, cut into thin strips
- 1 teaspoon Italian seasoning
- 4 cloves garlic, minced or pressed
- salt and freshly ground black pepper, to taste
- 1/2 teaspoon red pepper flakes, optional
- 1 green onion, sliced, for garnish
- fresh chopped parsley or basil, for garnish
Instructions
1. Heat 1 tablespoon olive oil in a large skillet set over medium heat.
2. Add sliced sausages to the heated oil and cook until browned on all sides; about 5 to 6 minutes.
3. Remove sausages from skillet and set them aside.
4. Increase heat to medium-high; return skillet to the heat and add remaining olive oil.
5. To the skillet add the peppers and onions; season with Italian seasoning and continue to cook for 4 to 5 minutes, or until crisp tender.
6. Stir in garlic, and season with salt and pepper; continue to cook for 1 more minute.
7. Add sausages back to the skillet; cook for 1 minute, or just until heated through.
8. Taste for salt and pepper; adjust accordingly.
9. Garnish with pepper flakes, green onions, and parsley or basil.
10. Serve.
Notes
On the Grill: This meal is just as good when cooked on a grill. A topper, griddle, or slotted skillet can be utilized to infuse that smoky flavor and prevent the food from slipping into the grill gaps.
Introduce Other Veggies: If peppers aren’t your favorite, the sausages can be paired with a variety of vegetables such as green beans, broccoli, squash, mushrooms, or any of your preferred veggies.
Change Up the Protein: To add a little variety, consider alternatives to the usual pork sausage. You could explore using chicken, turkey, or beef sausages or even try chunks of steak, chicken breast, or ham.
Sausages: You can use almost any kind of link sausage. Standard kielbasa or bratwurst is a good choice, but Italian sausage would also be great. I like to use Andouille and sometimes chorizo because they bring a spicy flavor of their own.
Use Turkey Kielbasa for a lighter option.
You can serve this meal as-is or serve the sausage, peppers, and onions over rice or noodles.
